I have an inspection coming up — how fast can you get here?
We offer 48-hour emergency pre-inspection assessments, and when schedules allow we've walked kitchens the same evening an owner called. If you've received notice or think a follow-up visit is coming,
call (802) 551-1375 — don't wait.
Can you fix my B or C grade?
In most cases, yes. The majority of B grades come from preventable, correctable violations. We walk your kitchen the way a DOH inspector does, fix what earned the points, and prepare your team for the reinspection. Clients have gone from B to A on the very next cycle.
How much does it cost?
Every restaurant's situation is different, so packages are built around what you actually need — a one-time pre-inspection walk-through costs far less than full OATH representation. The discovery call is free, and you'll know exact pricing before any work begins. No surprises.
I just got a violation or an OATH summons. What now?
Don't pay the fine before talking to us. Many violations can be reduced or dismissed at an OATH hearing with the right preparation. We handle the paperwork, build your defense, and represent your position — one client's $3,400 fine came down to $600.
Do I really need a HACCP plan?
If you cure, smoke, ferment, sous-vide, or run a commissary — yes, it's required. Even when it's not mandatory, a HACCP plan is often the missing piece for licensing approvals. We build the full package: hazard analysis, SOPs, critical control points, and monitoring logs.
What happens during your walk-through?
We inspect your restaurant exactly the way the DOH does — same point-based scoring, same critical-violation criteria. You get a personalized violation report, a prioritized action plan, and a clear picture of the grade you'd earn if the inspector walked in today.